6 slices Canadian bacon
1 (11 oz.) can cheddar cheese soup, undiluted
2 tbsp. milk
3 tbsp. dry sherry
6 eggs
3 English muffins, split & toasted
Paprika

Cook bacon over medium heat 3 minutes on each side. Set aside.

Combine soup and milk in a small saucepan; cook over medium heat, stirring until blended. Stir in sherry; reduce heat to low.

Lightly greased a deep skillet. Pour water to depth of 2 inches in skillet. Bring water to boil; reduce heat and maintain at a light simmer. Break eggs, one at a time, into a saucer. Slip eggs, one at a time, into water holding saucer as close as possible to surface of water.

Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with slotted spoon. Trim edges if desired.

Place a slice of Canadian bacon on each toasted muffin half; top with a poached egg and cover with cheese sauce. Sprinkle with paprika.